Friday, March 14, 2014

Gramma usually used only the fronts of the pages in this spelling booklet but this page has recipes both front and back. And this is the only time she pasted recipes that she'd clipped from a magazine or booklet onto the pages. Most certainly the first recipe came from an advertisement for or from a box of Swans Down Cake Four. By the pristine appearance of this page I can only guess that my grandmother either did not use these recipes or memorized them.

Cover the bottom of a baking dish about one inch deep with pared and sliced apples, add sugar and cinnamon and cover with a batter made by mixing together one pint of flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one-half cupful sugar, one egg, well beaten, two tablespoonfuls melted lard and three-quarters of a cupful of sweet milk. Bake about one-half hour. Make a sauce of sweet milk, adding a little sugar and cinnamon to taste. This recipe may also be used for cherry pudding, using the juice of the cherries thickened with cornstarch as a sauce. Mrs. F. G. Steffen, Michigan.

Pop Corn Balls (236 degrees).

For about six or eight quarts of well-popped corn take one cup of sugar and one cup corn syrup, with a little water, and cook to a soft ball, then add a little vanilla to it and slowly pour over the corn, stirring it well to get it all covered. Now moisten the inside of your hands slightly with cold water, as this prevents it from sticking, take a small portion and press lightly into a ball. If you wish, you may color this syrup pink and flavor with strawberry. The corn syrup prevents the batch from going to sugar while stirring through the corn.

Pop-Corn Crisp.

Take 2 cups of sugar and 1½ cups of corn syrup and 1½ cups water and cook to hard ball, or until it bubbles up rather thick, then add one tablespoonful of butter and stir through batch and cook until it is a light golden brown. This requires only a few minutes cooking after the butter is in, so do not let it burn. Pour this over about six quarts of well-popped corn, sprinkling well with salt while stirring it. Pour out an [at] once and spread out [to cool.]

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About Me

Sometimes I want to jump back in time, into the lives of my ancestors. Not to stay, of course -- too many modern conveniences I'd rather not do without -- but to meet them and watch their interactions with each other. Since I can't do that, I spend time learning about them and the times in which they lived. I look forward to meeting them. I've been seriously searching for my ancestors for nearly 8 years. I plan to continue indefinitely.
If you think we might have ancestors in common or you'd like to contact me for any other reason, please email me at myancestorsandme @ gmail.com.